Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.

Place the rolled oats in a blender and blend on medium speed until a flour forms (this only takes about 20 to 30 seconds. Remember, it is fine if the flour is somewhat gritty). Transfer the oat flour to a mixing bowl.

Add the coconut sugar, baking soda, sea salt and cinnamon and stir together until combined.

Mash the bananas in a separate mixing bowl then whisk in the eggs and vanilla extract.

Stir the dry ingredients into the bowl with the wet ingredients. Add in the lime juice and stir to incorporate.

Transfer the batter to the parchment-lined loaf pan and smooth into an even layer. If desired, sprinkle some whole quick oats on top for looksies.

Bake for 40 to 45 minutes, until banana bread has risen substantially and the top appears firm.

Remove from the oven and allow bread to cool at least 30 minutes. Tug on the edges of the parchment paper to lift the loaf out of the pan and place it on a cutting board. Cut thick slices and enjoy!